With its many product options, MacFarlane Pheasant meets the needs of caterers as well as commercial and noncommercial foodservice operators. The pheasant products are delivered from a family farm with its own packaging facility. Choices range from Whole Pheasant and Boneless Pheasant Breast to Split Pheasant Airline Breast, and Breast Meat Strips. Fully Cooked Pheasant Breast, the newest addition to the product line, offers convenience for catering operations.

In fact, MacFarlane’s quality pheasant products have been created with foodservice operators and discriminating customers in mind. MacFarlane Pheasants are All-Natural third party-certified—they’re fed all-natural grains, with no antibiotics, hormones or animal by-products. The pheasants are raised on a farm that has been family-owned and operated since 1929, and they are humanely handled, free-roaming in spacious barns.

Visit the MacFarlane Pheasant website at www.pheasantfordinner.com for these recipes, product details, nutrition information and other bistro menu ideas, such as Pheasant Salad with Fennel and Roast Pheasant with Pancetta, White Wine and Rosemary.

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As the largest pheasant farm in North America, MacFarlane Pheasants of Janesville, Wis., knows pheasants. Thanks to two generations of expertise at honing the raising of pheasant —and having complete control of the process from pasture to plate—MacFarlane Pheasants offer unmatched quality. This protein- rich power food is packed with superior nutrition, and is conveniently available year round. MacFarlane Pheasants brings elegant cuisine to your menu, with the exquisite flavor nature intended.

In a large mixing bowl, mix the ricotta, egg, Romano, and flour with a spoon. Do not beat or whip. The dough is ready when it no longer sticks to the sides of the bowl (sticky, but solid is ok). Add more flour if needed.

Sprinkle the surface of a pastry board with flour. Using one-quarter of the dough, roll out into a rope about 3/4 inch thick. Working quickly, while the dough is still warm, use a knife to cut off 1/2-inch pieces. Repeat until you have used all the dough. Place the gnocchi on a tray, leaving a space between pieces to prevent them from sticking together.

Bring a large pot of water to a boil, add salt, and drop the gnocchi into the boiling water. Adjust the heat to keep the water at a simmer.

The gnocchi are done when they float to the top and are slightly firm to the touch, 3 to 4 minutes. Remove with a slotted spoon.